Roasted Spaghetti Squash with Asparagus and Goat Cheese

Roasted Spaghetti Squash with Asparagus and Goat Cheese

18
KateS 0

"A delicious alternative to pasta! This dish combines roasted spaghetti squash with sauteed asparagus, onions, garlic, and goat cheese, finished with fresh thyme and basil. Garnish with a few basil leaves and some Parmesan cheese."

Ingredients 1 h 15 m {{adjustedServings}} servings 367 cals

Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 52.9g
  • 17%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.
  3. Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
  4. Heat olive oil in a large skillet over medium heat. Saute onion in hot oil until just starting to turn translucent, about 5 minutes. Add asparagus to onion and continue to saute until onion is tender, 5 minutes more. Stir garlic into onion mixture; saute until fragrant, about 1 minute. Remove onion mixture to a plate.
  5. Return skillet to heat. Scrape spaghetti squash flesh from skin using a fork to create 'noodles'; stir noodles into hot skillet and saute until heated through, 2 to 3 minutes.
  6. Pour vegetable broth into skillet with spaghetti squash; bring broth to a simmer and cook until mostly reduced, about 2 minutes. Stir onion mixture and goat cheese into spaghetti squash until cheese is melted, about 1 minute. Add basil and thyme. Season with salt and ground black pepper to taste.
Tips & Tricks
Baked Goat Cheese Caprese Salad

Taste a creamy, inspired version of the classic tomato salad.

How to Make Roasted Tomato Sauce

See how to make roasted tomato sauce served with goat cheese and pasta.

Footnotes

  • Cook's Note:
  • I roasted the squash ahead of time and kept it in the fridge until I was ready to use it in the dish. Feel free to do this a day or two before to save time when preparing the meal.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 18

  1. 23 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Holly
9/17/2014

Delicious and filling! Husband and I agreed this needs more goat cheese next time. Served as an entree but would also make an excellent side.

aschill
5/19/2014

This was delicious. I skipped the thyme and added some pine nuts I had on hand. This recipe would be great as is. But it's also extremely forgiving. So if you've got extra vegetables you need to use up, just toss them in.

SDTERP
10/9/2014

Quick, easy and healthy. You can really add in anything you'd like. Next time, I'm going to toss in some sun-dried tomatoes for added color and taste, and chicken for more protein.